1 Lebanese cucumber halved lengthways and thinly sliced diagonally
120 g alfalfa sprouts
2 radishes thinly sliced
3 tbsp extra - virgin olive oil
3 tbsp macadamia nuts, toasted
Sea salt and freshly ground black pepper
AVOCADO & MACADAMIA PESTO:
1 Shepard avocado
1 bunch of flat - leaf parsley, leaves and stalks roughly chopped
1 bunch of coriander or mint leaves
125 ml extra - virgin olive oil
3 tbsp macadamia nuts
1 lemon zest and juice
1 tbsp apple cider vinegar
1 tsp chilli flakes
Generous pinch of sea salt
For the Pesto
Add all the ingredients to a food processor or high-speed blender and blitz until well combined.
Place a spoonful or two of the pesto in the centre of each serving plate and spread it out a little with the back of the spoon. (Any leftover pesto will keep in an airtight container in the fridge for up to 1 week and makes a great dip for roasted veg or a topping for pizzas.)
Thinly slice the avocado halves and arrange them evenly over the pesto.
Top with the cucumber, radish and alfalfa sprouts, drizzle over the extra-virgin olive oil and scatter over the macadamia nuts to finish.
Season well with salt and pepper and enjoy.
To pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.
Recipe created by Luke Hines for Australian Avocados